Tuesday, July 26, 2011

Cream Wafers

I received the Betty Crocker cookbook for a shower gift before I was married 34 years ago. I loved looking through the book, and was especially intrigued by this picture of these beautiful cookies. But I never made them, just drooled over the picture. Then many years later, I attended a family gathering to which my cousin brought these little beauties. I was hooked. They are even more delicious than they look. I've since made them for several parties, showers, luncheons, and teas. They are a bit labor intensive, but so worth the effort. These will definitely be in my Top Ten Favorite Cookies book when I get that made. I love these little melt in your mouth cookies. Enjoy!

1 cup butter

1/3 cup heavy whipping cream

2 cups flour

Blend together. You may have to use your hands to get it all mixed together, but so do lightly. Chill dough at least 1 hour.

Roll dough 1/2 inch thick (I like them this thick- you can do them thinner). Cut into 1 1/2 inch rounds. Put some sugar on a plate and dip the rounds on both sides in the sugar, then place on a cookie sheet. When you have your cookie sheet filled, prick each round with a fork four times- in a row looks nice. Bake just 6 minutes at 350. Remove from sheet and let cool on rack. If you wish, pack in an airtight container to frost the next day.

Cream filling:

1/2 cup butter

1 1/2 cups confectioner's sugar

2 tsp. vanilla

Blend well with beaters. Divide filling into as many small dishes as you wish and use food color to color the filling. You can match wedding or shower colors, baby shower colors (blue or pink), pastels look so pretty for a spring party or tea party. Carefully put filling between two wafers. The wafers are very fragile. If one breaks, I guess you just have to eat it!